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Monday, February 21, 2011

Lemon Bavarian Cream Cake

From the kitchen of One Perfect Bite...This is a lovely dessert with potential that's yet to be realized. I was drawn to the cake by this photo, and it led me to the recipe for a Lemon Curd Mousse Cake that you can find here. The cake first appeared in Bon Appetit magazine, and if you read the reviews that accompany the recipe, you'll find that while most people like the cake, they had some reservations about the way it was constructed. I, too, like the cake, and plan to make it for our dessert on Easter Sunday, but only if I can do more testing and correct the problems I've encountered with it this week. I want to start my critique with an observation. This cake is far more like a Bavarian cream than a mousse. The filling lacks the velvety smoothness that's associated with mousse, and while its frothy lightness is quite pleasant, the cake is poorly named. The original recipe includes instructions for making lemon curd. If you purchase commercial curd or already have a recipe that makes one that you trust and enjoy, there is no reason to use the developer's recipe. It makes a nice, not exceptional filling. Whatever its source, you'll need at least 3-1/2 cups of lemon curd to make the cake filling. You'll also want to take a look at pan size and the type of crumbs you use to make the bottom crust. I suggest you use a 9 or 10-inch springform pan. The 8-inch pan that is recommended is way too small to handle all the filling the recipe will produce. Unless you are particularly fond of shortbread, use graham cracker or gingersnap crumbs to make the crust. There is nothing exceptional about the shortbread crust and the cookies are an unnecessary expense. You might also want to use pasteurized egg whites for the filling. While the yolks are cooked long enough to kill bacteria, the whites are not. If you cook for the very young or very old or any member of your family has a compromised immune system, pasteurized eggs are worth every cent they cost. The cake sounds more involved than it actually is. There are several steps needed to make it, but none of them are difficult. Time may be a problem. If you make your own curd, you'll need two days to make the cake table ready. Most of that time is passive chilling and final assembly is relatively easy to do. It is very important to serve this at room temperature. The texture of the cold cake is almost rubbery, but if it can sit for 30 to 45 minutes before serving, you'll have a confection that is light and frothy and melt-in-your-mouth good. Here's the recipe.

Good day, Mary! Today is Monday and this is such a sunshine. It's also something that I would die for. Gosh.... How I love the gorgeous yellow! A perfect spring recipe in Oregon. Hope you're enjoying your day under the sunshine.Cheers, Kristy

I love the way you break the recipe down... that is so good of you. DOn't you wonder what is in a recipe tester's head when they seem to get the proportions so wrong?? I am crazy about lemon... I think I will try this with your added instructions next to the recipe!

This bavarian is a DREAM to me. Since i'm a child, my favorite desserts are made from lemon. In fact, when I was a kid, the only dessert I wanted to eat was lemon meringue pie... So for all my birthday partys until I was 12 or 13 the only dessert my mother bakes was that... And this cake looks lovely to me...

Mary! This cake looks delicious and beautiful :) I had no idea you were on a lemon kick too, I don't get out much ;) Your past week looks amazing with all the lemon goodies! I have to try the glazed lemon chicken, looks so good!!

Playing catch up today - been mia for a few days now! Great step by step advice/tips on making this cake. I would be drawn to that picture too and yours equally so! It does look a bit "thicker" than a mousse like you mention - still looks/sounds delicious!

Easter? I can't wait! After a few days of slightly warmer temps, it's once again raining/sleeting/snowing and gray. Lemon just perks me up in any form. This does sound delicious and you've worked out some kinks for me. It could very well find space on our dessert menu.

Wow, I love anything with lemon in it and this sounds fantastic. Seriously so good, that cake and the cookies in the previous post look to die for. I can't wait for Spring and the bright lemon just makes me more optimistic :-)

Would you believe I've never made lemon curd? I've actually been wanting to for a while now, so I think instead I'll just make this beautiful cake! Thanks for sharing, Mary. Hope your week is off to a wonderful start!

Thanks so much for your candid comments about this recipe. I so appreciate that recipes don't always go as planned even for the most experienced cooks. I also like that you acknowledge that sometimes store bought products can work just as well as homemade. I hope you let us know how your version at Easter works.

This makes me wish I could eat the food right off of the computer screen! I love all things lemon, and this looks absolutely wonderful, definitely something I'll have to try... What a beautiful blog by the way!

Hi Mary, Stopping by to let you know that the "Pulut Hitam", uses Black Glutinous Rice and not Black Rice. The difference is Black Glutinous Rice contains starch and is usually used in some form of dessert. Please check your black rice to see whether it is glutinous or just plain black rice. Thought you would like to know before trying out the "Pulut Hitam". Have a nice day, Mary, and thank you for your visit!

So I love how this recipe sounds...Lemon Bavarian Cream Cake, and I'm now eager to try this somewhat challenging recipe. Thank you for sharing your words and this tempting photograph. And thank you for your kind thoughts on my own blog. I appreciate you!

Looks divine! Good tip on skipping the shortbread and going with a graham cracker or gingersanp crust. I really like the flavor of ginger snaps with lemon. I think you've insprired me to come up with my own combination- thanks for sharing!

Can't wait to surprise my husband with this beautiful cake! Bavarian cream...lemon...oh my goodness. Your photo is gorgeous as well. Have a great week and thank you for stopping by my blog as well. It's so much fun to meet other bloggers via the comments!

I so enjoy how you deciphered a dessert you're getting excited about making...can't wait for the final critique on this one. I personally can't wait...lemon desserts are a close second to chocolate ones for me ;o)

BTW...when I'm worried about the egg whites...I pre-freeze and then thaw in the fridge...it saves me $ and securitizes my tummy at the same time ;o)

Mary, you have tortured me enough with all the lemon recipes, I finally made a recipe and posted it. A summer recipe for most, but it was the healthiest one I could handle right now. Thanks for putting lemons fore front in my mind. Wish I was having a slice of your cream cake instead of some granita.

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